Tag: food history

“When we learned to cook is when we became truly human, but we’ve lost touch with how that food got to our plates.” Michael Pollan in Cooked. As is so often the case with history, the “herstory” tends to get left out – and food is no exception. While there are as many books on food […]

Transforming dollops of rich yogurt, colourful blossoms and wild herbs into beautiful rounds of fresh cheese is more magic than food science. The process is as old as the hills and requires nothing more than yogurt, cloth, gravity and time. According to Andrew Curry’s Archaeology: The milk revolution: During the most recent ice age, milk […]